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Preserved Pineapples. Dried Cherries. Fruit.
Grapes.
Filberts. Pears. Walnuts.
Wafers. Biscuits.
Ginger-Ice Cream. Vase of Orange-Water Ice.
Flowers.
Apples.
Dried Grapes. Preserved Fruit. Cherries.
Pears.
Figs. Lemon-Water Ice. Olives.
MENU.
2137.--SERVICE A LA RUSSE (July).
Julienne Soup.
Vermicelli Soup.
Boiled Salmon.
Turbot and Lobster Sauce.
Soles-Water Souchy.
Perch-Water Souchy.
Matelote d'Anguilles a la Toulouse.
Filets de Soles a la Normandie.
Red Mullet.
Trout.
Lobster Rissoles.
Whitebait.
Riz de Veau a la Banquiere.
Filets de Poulets aux Coucombres.
Canards a la Rouennaise.
Mutton Cutlets a la Jardiniere.
Braised Beef a la Flamande.
Spring Chickens.
Roast Quarter of Lamb.
Roast Saddle of Mutton.
Tongue.
Ham and Peas.
Quails, larded.
Roast Ducks.
Turkey Poult, larded.
Mayonnaise of Chicken.
Tomatas.
Green Peas a la Francaise.
Suedoise of Strawberries.
Charlotte Russe.
Compote of Cherries.
Neapolitan Cakes.
Pastry.
Madeira Wine Jelly.
Iced Pudding a la Nesselrode.
DESSERT AND ICES.
_Note._--Dinners a la Russe differ from ordinary dinners in the mode of serving the various dishes. In a dinner a la Russe, the dishes are cut up on a sideboard, and handed round to the guests, and each dish may be considered a course. The table for a dinner a la Russe should be laid with flowers and plants in fancy flowerpots down the middle, together with some of the dessert dishes. A menu or bill of fare should be laid by the side of each guest.
MENU.
2138.--SERVICE A LA RUSSE (November).
Ox-tail Soup.
Soup a la Jardiniere.
Turbot and Lobster Sauce.
Crimped Cod and Oyster Sauce.
Stewed Eels.
Soles a la Normandie.
Pike and Cream Sauce.
Fried Filleted Soles.
Filets de Boeuf a la Jardiniere
